Homemade Pepperoni Rolls II (makes 16 rolls)


2 pkgs. active dry yeast
1 C. warm tap water
3/4 C. sugar
3 larges eggs, beaten and at room temp.
1 tsp. salt
3 3/4 to 4 C. all purpose flour, plus more for kneading
2, 6 oz. pkgs. sliced pepperoni
mozzarella cheese (optional)
2 T. melted butter


To a stand mixer or bowl, add the yeast and water and allow to proof (foam up) for 5-6 minutes. Add the sugar, eggs and salt and begin mixing on low speed or with a wooden spoon. Begin adding the flour 1 C. at a time till you get a soft, not sticky to the touch, dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Shape into a ball and place in a lightly greased bowl, then grease the top of the dough and cover with plastic wrap. Place in the fridge for 2 hours. Remove the dough and knead again for 1 minute. Divide the dough into 16 even pieces. Use the palm of your hand to flatten each piece into a 5" round. Place 8-10 pieces of pepperoni slightly off center of the round then top with a little mozzarella cheese, if using. Roll up the round and pinch the seams closed then place seam side down on a baking sheet about 1" apart. Brush each roll with melted butter and allow to rest for 45 minutes. Bake in a 375 degree oven for 18 minutes, until lightly golden. Serve warm. 


Recipe From Janet's Appalachian Kitchen 

Homemade Pepperoni Rolls II (makes 16 rolls) Homemade Pepperoni Rolls II (makes 16 rolls) Reviewed by cooking on April 17, 2022 Rating: 5
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